To answer these questions and discover more about the South Florida seafood production and dining scene, you might want to take a look at our latest Choco webinar from March 29th together with two Miami-based industry experts, Chef Allen Susser and Sereia Films founder and executive director Sarah Curry.
During this webinar, we talked about different topics around the theme of seafood and sustainability, including native fish and seafood species, and supply-chain from ocean to plate.
Chef Allen Susser was born in Brooklyn, NY, and has been involved in the culinary arts for over 40 years. His eponymous restaurant, Chef Allen's Restaurant has won numerous accolades, including The James Beard Foundation's Best Chef Award 1994, Southeast region. Today, Chef Allen has a thriving consulting business and is passionate about sustainability and serving others. On his philosophy: "I love to cook, and so food is my life, my profession, my charity, and my diversion".
Sarah Curry is the founder and executive director at Sereia Films, an environmental education nonprofit advocating for a healthy ocean ecosystem through documentary filmmaking. Louisiana native with an undergraduate degree in Marine Biology from LSU and a Master’s degree in Environmental Journalism from CU Boulder, Sarah moved to Miami six years ago from DC and is also a board member at Slow Fish Miami.
How is fish sold and purchased worldwide?
Our experts gave us an overview of the global and local seafood supply chain, explaining why frozen fish is still a popular option among restaurants and pointing out the complexity of the current system. According to our webinar speakers, shortening the supply chain and improving traceability are important steps toward a more sustainable way of purchasing fish.
Is fish farming a sustainable alternative for our future?
From shrimp farming in Midwest producing high-quality local seafood products to kelp and oysters farming being a more and more popular regenerative environmental practice around the US, here is how the industry is moving toward a sustainable way of producing fish and seafood through farming and aquaculture.
What local fish and seafood species are there in Miami?
Despite the fact that a big part of fish that is available and consumed in Miami is not local, many chefs are finding ways to diversify their seafood offer by proposing dishes made with native species - as well as other examples, such as lion fish, a non-native invasive species available locally - and bringing on their culinary skills to utilize different cuts in the kitchen.